Welcome to Mr. Farmer’s Daughter’s 12 Days of Cookies!
Many years ago my parents began a 12 Days of Christmas tradition with my sister and me. It began on the 13th of December and ran through Christmas day. It was so great to spread out the love (and gifts) for that period of time. So, I’m passing the tradition on to you in the form of cookie recipes! I’m going to keep the posts short because it’s Christmas time and I can’t be writing book-long posts for 12 days in a row. I just don’t have it in me to put that many words on paper. Suffice it to say, some of the recipes are favorites of ours, some I’ve adapted to be more allergen friendly and some are just recipes that I’ve wanted to play around with. All of them will be delicious though. Merry Christmas!!!
Day 2!
Here’s another Christmas favorite, Jelly Thumbprints remade gluten-free. For these cookies I used King Arthur’s gluten-free flour mix, something that’s quickly becoming my go-to for all my gluten-free recipe remakes. While I would prefer it be organic, gluten-free producers just don’t get that yet so I’m keeping that in my 20% category. You know, the 80/20 rule? I definitely eat 80% organic even though it’s taken a long time to get there.
A few notes:
• While I made this recipe with a gluten-free flour mix, it can be made with spelt or wheat too. You will just need to lessen the flour a bit so the dough doesn’t get too stiff.
• I also soak all my raw nuts before using them in any recipe. For this recipe it will make the walnuts even sweeter. Here’s how to do that.
• Butter. Don’t use anything but butter. In fact, please don’t ever eat margarine again. 😉
- 1 c. butter, softened
- ⅓ c. cane sugar
- 2 egg yolks, preferably pastured
- 1¾ c. gluten-free flour
- ¾ c. finely ground walnuts
- jam flavors of your choice
- In a food processor, cream butter and sugar.
- Add egg yolks and cream together.
- Add flour and process until the dough comes together.
- Make Tablespoon-sized balls and roll into the walnuts.
- They don't spread much so you can put them pretty close together.
- Make an indent in the center of each ball.
- You can put the jelly in now and bake it like that or wait until they come out of the oven and put the jelly in. Baking the jelly will make it solidify somewhat. Adding the jam afterwards keeps it more, well, like jelly.
- Bake at 350˚ for about 12 minutes. Let cool completely before removing from the pan.